Roasted-Pepper Yogurt Soup

Roasting enhances the sweetness of the red and yellow peppers that combine with the yogurt in this silky smooth spring soup.

Level:
Moderate

Yield:
6 1-cup servings

Serves:
6

Ingredients

4 large sweet red peppers

2 large sweet yellow peppers

1 tbsp. olive oil

2¼ c. plain low-fat yogurt

1 c. water

2 tbsp. balsamic vinegar

½ tsp. salt

Directions

Heat oven to 375 degrees F. Brush peppers with olive oil; place on rimmed baking sheet and roast, turning several times, 25 to 30 minutes or until skins wrinkle and blacken in spots. With tongs, place peppers into brown-paper bag; close bag and set aside 20 minutes. Then peel, halve, and seed roasted peppers.

In blender or food processor fitted with chopping blade, purée peppers until smooth. Add 2 cups yogurt, the water, vinegar, and salt; process until well combined.